Italian Rice Balls

Chase was my partner for these. Chase whisked the eggs, parmesan cheese, basil, pepper, and salt and then placed it in the refrigerator. I brought chicken broth to a boil. Once that was done I placed the rice into it, reduced the heat to a low heat, and covered it with a lid. I cooked it until the rice absorbed almost all of the liquid. Chase then added the egg mixture and stirred continuously until it was all covered and to prevent the eggs from scrambling. We then covered it and placed it in the freezer for a half hour.

When the time was up for that we took it out of the freezer and I placed bread crumbs into a bowl. Chase formed 1 inch balls with the rice and I coated them with the bread crumbs. Once they were all coated Chase placed them into some hot oil and cooked them until they were a nice golden brown all around. I took them out of the pan and warmed up some marinara sauce.

I really enjoyed this recipe. I thought the combination of all the flavors turned out perfect and the color after they were fried was perfect. I will be making these again.